Learn to make real buttermilk and skip all those buttermilk substitutes! Cultured buttermilk gives baked goods a light and fluffy texture and helps make them perfectly golden brown every time.
- 2 cups milk raw, whole, etc.
- 2 tbsp buttermilk previously cultured, dehydrated cultures, or store-bought.
Pour just under 2 cups of milk into a clean pint-size mason jar.
Add 2 tablespoons cultured buttermilk (be sure it says "live cultures" if it's store-bought) or read the instructions that came with your dehydrated cultures for the amount.
Place lid lightly on jar, allowing it to breathe, set it a warm area of your home away from other cultures or ferments.
Let sit for 8-12 hours.
Once it's as thick as you'd like, move it to the refrigerator and let it sit for 6-8 more hours. Your buttermilk is now ready to drink or use in recipes!
- If using buttermilk from the store to culture your homemade buttermilk, be sure it says "live cultures" on the carton.
- Keep your buttermilk about 6 feet away from other ferments or cultures you might have going in your kitchen.
Serving: 1cupCalories: 158kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 26mgSodium: 121mgPotassium: 342mgSugar: 13gVitamin A: 420IUCalcium: 293mgIron: 1mg